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Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean.
Liu, Chujiao; Yang, Ni; Yang, Qian; Ayed, Charfedinne; Linforth, Robert; Fisk, Ian D.
Afiliação
  • Liu C; Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom.
  • Yang N; Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom.
  • Yang Q; Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom.
  • Ayed C; Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom.
  • Linforth R; Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom.
  • Fisk ID; Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom. Electronic address: ian.fisk@nottingham.ac.uk.
Food Chem ; 281: 8-17, 2019 May 30.
Article em En | MEDLINE | ID: mdl-30658769
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Café / Coffea / Odorantes Limite: Humans Idioma: En Ano de publicação: 2019 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Café / Coffea / Odorantes Limite: Humans Idioma: En Ano de publicação: 2019 Tipo de documento: Article